Passatelli dry with artichoke cream and bacon
Instructions
Mix all ingredients of the passatelli and let it sit in the refrigerator for 2 hours.
Meanwhile prepare the cream of artichokes by boiling the potatoes and 2 sliced artichokes; season with salt and pepper.
Once cooked, drain and mix with the oil.
Cut the slices of bacon to match and Brown in frying pan without fat.
Cut into julienne (thin strips) other artichokes and fry them in hot oil.
Achieved with the dough the passatelli to iron (in the absence of this okay the potato masher or mincer without blade with large holes) cook in boiling salted water, drain into pan with 20 g of butter and 40 g of Parmesan cheese.
In warm dishes spread to mirror the cream of artichokes and place the passatelli, sprinkle with Diced Bacon browned and match, ending with artichokes fried julienned.
Ingredients and dosing for 4 persons
- For passatelli:
- 200 g of parmigiano-reggiano
- 100 g of fresh bread crumbs
- 2 whole eggs
- 1/2 lemon (zest)
- 1/4 grated nutmeg
- For the cream of artichokes:
- 4 artichokes
- 4 slices of pork cheek
- 2 yellow potatoes
- 1 cl of olive oil
- Salt
- Pepper